History

Native to lakes and streams west of the Rocky Mountains, rainbow trout migrated east with a helping hand from humans. Efforts to restock Canadian waters coast-to-coast started with hatcheries in Newfoundland in 1877. By 1958, rainbow trout could be plucked from waterways in every Canadian province. Today, most rainbow trout on the market is farmed – and not just in Canada. Chile, Norway, Australia and much of Europe farm the fish commercially.

Best sustainable option

Rainbow trout is not commercially fished. Choose rainbow trout that is farmed in close systems or in the Great Lakes region in Canada.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

6,698 tonnes

of rainbow trout were produced in Canada in 2014.

Did you know?

Though rainbow trout lives in freshwater it does have an anadromous form. The steelhead trout, much like salmon, will travel between fresh and sea water during its lifetime.

Taste/texture

Delicate flavour that almost tastes nutty. Rainbow trout is ready to eat when the meat is opaque and it flakes easily with a fork.

What to look for

Rainbow trout filets can range in colour from white to pink to orange. The meat should be firm and bounce back when pressed down.

Meet Chef Spencer Watts

Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.

Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”

Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.

History

Native to lakes and streams west of the Rocky Mountains, rainbow trout migrated east with a helping hand from humans. Efforts to restock Canadian waters coast-to-coast started with hatcheries in Newfoundland in 1877. By 1958, rainbow trout could be plucked from waterways in every Canadian province. Today, most rainbow trout on the market is farmed – and not just in Canada. Chile, Norway, Australia and much of Europe farm the fish commercially.

Best sustainable option

Rainbow trout is not commercially fished. Choose rainbow trout that is farmed in close systems or in the Great Lakes region in Canada.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

6,698 tonnes

of rainbow trout were produced in Canada in 2014.

Did you know?

Though rainbow trout lives in freshwater it does have an anadromous form. The steelhead trout, much like salmon, will travel between fresh and sea water during its lifetime.

Taste/texture

Delicate flavour that almost tastes nutty. Rainbow trout is ready to eat when the meat is opaque and it flakes easily with a fork.

What to look for

Rainbow trout filets can range in colour from white to pink to orange. The meat should be firm and bounce back when pressed down.